Courtesy of Nadine Bratti, The General Store

• 2 pieces ciabatta bread
• 1 chicken breast, roasted
• 1 slice provolone cheese
• Lettuce
• Tomato
• Winter pesto*
• Lemon aioli (recipe follows)

*The winter pesto, made with kale and Swiss chard, comes from Storico Fresco, whose pasta and sugos I carry. If you can’t find this, a regular, basil-based pesto works just fine.

Lemon aioli

• 1 garlic clove, pressed
• ¼ teaspoon (or more) coarse kosher salt
• ½ cup good quality mayonnaise
• 2 tablespoons olive oil
• ½ teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• Salt

Mash garlic and ¼ teaspoon salt in a small bowl until paste forms. Whisk in mayonnaise, olive oil, lemon juice and lemon zest. Season to taste with coarse salt and pepper. Cover and chill.